Author Topic: Cold smoking.  (Read 1825 times)

Offline viper125

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Cold smoking.
« on: October 17, 2011, 08:42:26 PM »
Would there be a down side cold smoking at say 32 --38 degrees. What's the pros and cons??

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A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

Offline Habanero Smoker

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Re: Cold smoking.
« Reply #1 on: October 18, 2011, 02:18:28 AM »
It depends on what source you read. In general it is best to cold smoke around 70°F, the lower the temperature you smoke at the less smoke penetration and adhesion the food will take on. I believe that this is based on the fact that at lower the temperatures the chemical reaction slows down.

Having said that, I've seen a few posts on this company cold smoking eggs while they are still raw in the shell, and I know this is likely happening below 40°F. The pro would be if you need to keep a certain food out of the danger zone.


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Offline 3rensho

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Re: Cold smoking.
« Reply #2 on: October 18, 2011, 06:29:00 AM »
I've cold smoked salmon at those temps and it comes out fine.  I put the salmon in at refrig. temp and the little heat that sneaks thru from the SG helps too.  Never had a problem.
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Offline viper125

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Re: Cold smoking.
« Reply #3 on: October 18, 2011, 03:19:34 PM »
Well I can cold smoke at them temps. Just something I was wondering about. But don't really seem to be a reason to. I have a small refrigerator a dorm type. Just thought while I was doing this setup I might send smoke thru the bottom while running the fridge. But think I'll just set up a standard one now. Should have know it was already tried. LOL Thanks for the info guys really appreciate it.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.